Wednesday Brisket with view

[luv2putt]

So at 5:30 am pst I threw a 13lb brisket on ... I usually start these at midnite but they are finished roughly around noon so I'm going with a day cook and lower temps , less fuel in the WSM ( consisting of kingsford comp, mesquite lump, cherry and pecan...temp right now is at 214 so I'm gonna try and keep in the 220 range for as long as I can ... Plan is to wrap in butcher paper somewhere around the 5-6 hr mark depending on color .... Here is a pic of when I put in fridge 2days ago ...cya around noon for an update....

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• luv2putt
• Jul 10, 2013

 

[themule69]

Sounds like a plan. Looking forward to seeing some Qview.

Happy smoken.

David

 

[luv2putt]

So here we are about 4:15 in and it's looking good ....temp on the pit is 223 so we are right on track ... I think I will give it another half hour to an hour before I butcher wrap ....

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• luv2putt
• Jul 10, 2013

image.jpg

• luv2putt
• Jul 10, 2013

 

[themule69]

Looks great. Starting to take on a nice color.

tell us about the butcher wrap. A long time back I read something about that. But I have had a

 since then.

 OK I have had a bunch of

 since then.

Happy smoken.

David

 

[kathrynn]

Looking nice....wanna see more!

Kat

 

[luv2putt]

So I just wrapped in butcher paper and quick check of the temp looked to about 161 so everything is progressing nicely ....

 

[turnandburn]

Looks great. Starting to take on a nice color.

tell us about the butcher wrap. A long time back I read something about that. But I have had a

 since then.

 OK I have had a bunch of

 since then.

Happy smoken.

David

yeh x2 on that one..ive been trying to figure out what the deal is with butcher paper wrapping....

 

[luv2putt]

Helps protect the meat from the heat yet breaths unlike foil ... Meat does not not steam in its juices ...

 

[themule69]

Helps protect the meat from the heat yet breaths unlike foil ... Meat does not not steam in its juices ...

I see. i'm looking forward to seeing the finished brisket.

David

 

[bruno994]

Helps protect the meat from the heat yet breaths unlike foil ... Meat does not not steam in its juices ...

X2...

 

[luv2putt]

Well, a little over 12 hours I've pulled from the smoker .... In about 45 min we will have some sliced pics

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• luv2putt
• Jul 10, 2013

 

[luv2putt]

As promised .......


.

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• luv2putt
• Jul 10, 2013

image.jpg

• luv2putt
• Jul 10, 2013

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• luv2putt
• Jul 10, 2013

 

[phil129]

Looks great! 

 I get inspired when I see pics like this I'm working myself up to a brisket smoke just gotta find the time.  

 

[luv2putt]

So this is my fourth brisket and second time cooking to tender as opposed to temp ... I cooked this at 220 as opposed to 250-260. And the lower temp did add to the cook time .. I'm really happy how this came out ... Not much of a smoke ring but it is damn tasty and norm time for me to go eat !!